On December 10, thousands of people will defend and celebrate their local products in the spirit of Terra Madre Day. According to Slow Food International – which is celebrating its 20th Anniversary this year – “Eighty percent of agricultural biodiversity has been lost over the past century, with many more local foods facing the threat of extinction today. In addition to providing the basis of regional cuisines, local specialties can root communities to their cultures and histories, forming part of a unique identity.”

Slow Food helps food producers maintain and grow their local foods, often protecting them from extinction. Having experienced a rare Spanish salt called Salinas de Añana, a Basque Slow Food Ark of Taste product, it is especially exciting to be working with Lora and Bob of Mendocino Sea Salt and Seasoning.

Why? Because Mendocino Sea Salt is not a local food being protected from extinction — but a marvelous example of a NEW local food tradition!

7 Questions with Mendocino Sea Salt and Seasoning…

1) Why did you choose to start making your sea salts?
It kind of chose us actually.  We had to close our sport fishing business and were looking for other ways to share our love of the north coast with others. Quite by accident, we were visiting the Ferry Building in San Francisco and were shocked to see all the variations of artisan sea salts.  We know how clean our Mendocino ocean water is, so we assumed our salt must be equally as wonderful.  Now we just had to figure out how to craft it.

2) What’s your secret weapon for making the sea salts?
It took us about six months of experimenting before we decided on our particular method.  We believe our “secret weapon” is to begin with the purest sea water.  We happen to be blessed with that right outside our front door.  Secondly, temperature is key to crafting a crisp salt flake.  To much heat and the crystal develops too thin and light.  Too little heat and the salt forms as small and dense grains.  By closely monitoring how much heat to apply, I can literally shape the salt crystal as it forms.

3) Which product is your personal favorite and why?
My personal favorite has to be our nori salt.  There is something about blending hand harvested nori with our salt that captures the unique flavor of the north coast.  I like to say that the taste reminds me of the scent of the ocean has after a big winter storm.

4) What is a unique way to enjoy one of your products?
We encourage our customers to get creative with our products. One person told us they love to add a tiny pinch of our sea salt to their coffee.  I tried it and much to my surprise it removed any bitterness and enhanced the flavor.  Try it!  It works!

5) Any new products or flavors in the works?
You bet! Since it is wild mushroom season up here, we are exploring blending dried wild chanterelles and king boletes with our salt.  We are also housing our salt in hand blown glass fishing floats.  The glass float adds wonderful accent to our salt and makes a great gift.

6) What advice would you give to someone who wants to get started in the food business?
Holy Mackerel.  That’s a tough one.  When we had to close our fishing business it was a tough time for me.  My wife (always the optimist) encouraged me to never give up and that something better was right around the corner.  Sure enough she was right.  Foodzie has also been a wonderful and encouraging resource for us.

7) Which product on Foodzie makes you most hungry?
Lora and I have a penchant for fine jams and jellies.  Winter Chestnut makes a chestnut jam that sounds (and I am sure) tastes heavenly.